Food/Recipe Thread

[Alexsei]

If you use white whole wheat it tastes more like white flour but has all the benefits of whole wheat. You can find it either online or at certain stores. Also don't use 100% whole wheat since it will make the dough very dense. And use about 60% whole week to not notice a difference in the texture, but if you're using white whole wheat you can use a higher percentage of whole wheat.

I bought white whole wheat and really want to do 100%.
What should I change from the regular recipe?
And did anyone try using erythritol in challa ?

ETA: sugar substitutes will not work with any yeast recipe

[WayBackMachine]

cheek meat has a very bizarre texture. very gelatinous

(expensive?)

cheap

Still is?

[Yehoshua]

I bought white whole wheat and really want to do 100%.
What should I change from the regular recipe?
And did anyone try using erythritol in challa ?

ETA: sugar substitutes will not work with any yeast recipe

The one main thing I would be concerned about with doing 100% white whole wheat flour instead of bread flour is the lack of protein in the flour itself. I would make sure to add some vital wheat gluten to the dough, maybe a tablespoon, to make sure that there is enough gluten in the dough to make it the correct texture. You can experiment with different amounts of wheat gluten if you are making different recipes or making the same recipe multiple times.

[moko]

The one main thing I would be concerned about with doing 100% white whole wheat flour instead of bread flour is the lack of protein in the flour itself. I would make sure to add some vital wheat gluten to the dough, maybe a tablespoon, to make sure that there is enough gluten in the dough to make it the correct texture. You can experiment with different amounts of wheat gluten if you are making different recipes or making the same recipe multiple times.

we make 100% www all the time

[Alexsei]

The one main thing I would be concerned about with doing 100% white whole wheat flour instead of bread flour is the lack of protein in the flour itself. I would make sure to add some vital wheat gluten to the dough, maybe a tablespoon, to make sure that there is enough gluten in the dough to make it the correct texture. You can experiment with different amounts of wheat gluten if you are making different recipes or making the same recipe multiple times.

I'm more concerned how to make it rise well without sugar/honey

[HudZ]

we make 100% www all the time

So why don't you share your recipe with @Alexsei .

[myi]

Couldn't find on answer on Google but why is dry rub pastrami more expensive? Or what is dry rub pastrami if I may ask?

[WayBackMachine]

https://issuu.com/lakewoodvibes/docs/combined_files-7-31-24